Spinach with Chickpeas and Fried Eggs

INGREDIENTS

• Kosher salt, freshly ground pepper
• 4 large eggs
• 1 teaspoon cumin seeds
• 2 15-ounce cans chickpeas, rinsed
• 1/4 teaspoon smoked paprika
• 3 tablespoons olive oil, divided, plus more
• 4 medium garlic cloves, thinly sliced, divided
• 8 cups spinach, coarsely chopped
• 5 canned whole tomatoes, crushed
• 3 cups (or more) vegetable broth
• 1 cup chopped onion